I am making a cake covered with ganache instead of buttercream what will be covered in fondant. It's starting to get warm out and I am concerned about the melting point for the ganache. I do not want to be posting pictures of a disaster next week!
Does anyone have any pointer regarding acceptable temperatures? The cake will not be able to be chilled. Thank you!!
Does anyone have any experience that they are willing to share, that would help? Thank you.
I only have a few days left to prepare. Does anyone know? What has been your experience? Thank you.
Sorry, I can't help, but someone will chime in here soon.
Sorry Im not that much help but I googled a bit & found this
These videos also have some info regarding Ganache & high temperatures
Some other threads here on CC regarding Ganache- shelf life